As in the case of its botanical classification, much error and confusion for a long time existed with regard to the production of the varieties known to commerce as Green and Black teas. It was claimed at one time that the former were prepared exclusively from the species botanically termed _Thea Viridis_, and the latter came from _Thea Bohea_. It was also stated that the difference in color was due to a variation in the soil, climate and methods of cultivation, and again that Black teas were prepared only from plants grown on hilly sites, and Green teas solely from those cultivated on the plains in a soil enriched by manure. These botanical names and groundless conjectures have for a long time misled the public, later and more careful investigation fully disproving such erroneous impressions. But while it is now admitted that the greater portion of the respective commercial varieties known as Green and Black teas are prepared from the corresponding botanical species in their respective districts, it is more from custom, convenience or demand than from any other cause. The manufacturers cater to the latter, the workmen also preferring to make that kind best with which they have the most experience. Chinese tea men now admitting that both kinds are prepared at the will or pleasure of the manufacturers in the Black and Green tea districts. At Canton and other treaty ports in China it is an open secret that both varieties are prepared from either species according to the demand, the difference in color being entirely due to the different methods of preparation from the first stage. In the PREPARATION OF GREEN TEAS. When the leaves are brought in from the gardens, they are spread out thinly on flat bamboo trays, where they are allowed to remain exposed from one to two hours, in order to evaporate any superfluous moistures, the time depending much on the state of the weather, after which they are removed to terraces or verandahs built expressly for the purpose of firing and curling, and containing from ten to twenty small furnaces about three feet high, each having at the top a series of shallow pans, termed _Kuo_, built into brick-work, low in front, but rising gradually at the sides and back, having a flue beneath and a fireplace at one end. The pans are heated to a certain degree by a charcoal fire made in the furnaces underneath. Charcoal being used exclusively for the purpose, as smoke of any kind would injure the flavor of the tea. A limited quantity of raw leaves are thrown into the _Kuo_ at a time, rapidly moved about and shaken up with both hands until they become affected by the heat, making a cracking noise and give out considerable vapor, the freshest and juiciest cracking first.